Chocolate Caramel Coconut Cupcakes
Ingredients
The cupcakes
-
1 and ¾
cups
cake flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
¼
cup
unsalted butter
-
¼
cup
unrefined coconut oil
-
1
cup
granulated sugar
-
3
large
egg whites
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
coconut extract
-
½
cup
full-fat sour cream
-
½
cup
canned coconut milk
-
¾
cup
sweetened shredded coconut
The filling and topping
-
salted caramel
for filling
-
chocolate buttercream frosting
for topping
-
optional
toasted coconut for topping
Instructions
- Preheat the oven to 350°F (177°C) and prepare muffin pans with liners.
- Whisk together the dry ingredients and set aside.
- Beat the butter and coconut oil until creamy, then add sugar and mix well.
- Incorporate egg whites, vanilla, and coconut extracts, followed by sour cream.
- Gradually mix in the dry ingredients and then the coconut milk and shredded coconut.
- Fill the cupcake liners 2/3 full and bake for 19-22 minutes.
- Allow cupcakes to cool, then carve a hole in the center to fill with caramel.
- Replace the carved piece on top and frost with chocolate buttercream.
- Add any optional toppings before serving.
Nutrition Facts (estimated)
Servings
15-16
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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